Buy a 'community' cookbook and help support a Habitat
It seems a logical step for a grass-roots organization that builds and renovates houses to produce a "community" cookbook full of favorite recipes from volunteers all over the country. "Partners in the Kitchen: From Our House to Yours," contains hundreds of recipes contributed by workers for Habitat for Humanity, a community-service housing rehabilitation agency.
Besides attracting volunteers from neighborhoods and cities where Habitat operates, the organization has attracted a number of celebrity volunteers. Two notable examples are former President Jimmy Carter and his wife, Rosalyn. Mr. Carter has become an international spokesman for Habitat, and each year visits an affiliate program to help draw attention to Habitat projects. The Carters contributed to the cookbook, as did Paul Newman, Jane Fonda and Bob Hope.
The cookbook, published by Favorite Recipes Press of Nashville, Tenn., costs $10, with half of that going to support Habitat projects. It's available from Chesapeake Habitat for Humanity, a Baltimore affiliate that is working on houses in the East Baltimore-Midway and Waverly neighborhoods. (Another Habitat affiliate works in the Sandtown neighborhood.)
For a copy of the cookbook, call (410) 435-0082. Here's a sample recipe, contributed by Mike Field of the Chesapeake Habitat for Humanity. It's not low-calorie by any means, but it's reported to ,, be delicious. The title comes from the $20 fee to join a recipe club to obtain the recipe. The dish needs to be made a day ahead and chilled before baking.
Twenty Dollar Potatoes
6-7 potatoes, boiled, peeled
1/4 cup butter
1 10-ounce can cream of mushroom soup
3 tablespoons minced onion
2 cups sour cream
1 1/2 cups shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornflakes
2 tablespoons melted butter
Grate cooled cooked potatoes into bowl; set aside. Heat butter and soup in saucepan, stirring until smooth. Stir in onion, sour cream, cheese, salt and pepper. Add to potatoes, mixing well. Spoon into baking dish. Top with mixture of corn flakes and melted butter. Chill in refrigerator overnight. Heat oven to 350 degrees. Bake for one hour.
Goucher College is offering a number of food-related courses this spring in its continuing studies program. The first, called "Wines of Maryland," takes place from 7 p.m. to 9 p.m. Feb. 17 and Feb. 24. Students (who must be 21 to enroll in this class) will study grape-growing and wine-making and taste and compare wines from a number of states. The instructor is Albert Copp, and the course costs $60.
"The Great Chefs of Baltimore Series," from 11 a.m. to 1 p.m. on Feb. 26, March 19 and April 9, offers cooking classes from three of Baltimore's most noted chefs: Rudy Speckamp of Rudy's 2900, Nancy Longo of Pierpoint, and Spike Gjerde of Spike and Charlie's. The course costs $100.
Mr. Gjerde and David Michalov will be the instructors for "Saturdays at Spike and Charlie's: Spring in Paris, Tuscany and -- Gulp! -- Baltimore" from 11 a.m. to 1 p.m. on April 23, May 7 and June 4. It's a sort of travel-by-cooking experience, and students will get a cookbook of recipes featured in classes. The course costs $100.
Space in some classes is limited. For more information, or to register for a class, call Goucher's Continuing Studies Department at (410) 337-6200.
Snacking facts: Kids like chips; older adults prefer nuts
Bet you didn't know that February is National Snack Food Month. Here are some snack facts from the Snack Food Association, based in Alexandria, Va.:
*Surveys over the past decade have shown that children 6 to 12 are heavy eaters of snacks. Snacking has declined dramatically among young adults ages 18 to 24 during that time, while rising slightly among older people.
*Youngsters 6 to 12 prefer cheese snacks, potato chips, tortilla chips and pretzels. Teen-agers like ready-to-eat popcorn. Young adults ages 18 to 24 enjoy corn chips. Middle-aged adults like microwave popcorn and pretzels, while seniors prefer nuts.
*Folks around the globe enjoy potato chips, but different flavors are more popular in different countries. Britons prefer salt and vinegar flavor, Germans like paprika, Spaniards and the French like plain salted chips, and Italians like their chips plain, unsalted and flat. And Swedes like onion flavor.
Gravy without guilt -- is such a thing possible? Could be, if it's Heinz new fat-free gravy. Following a trend to removing fat in everything from hot dogs to frozen dinners to mayonnaise and spreads, Heinz has just introduced three flavors of gravy -- chicken, beef and turkey -- with only 15 calories per quarter-cup serving: Heinz suggests using the gravy instead of butter, sour cream and cheese on vegetables and meats. For a free booklet of recipes, write to Heinz Fat Free Gravy Recipes, P.O. Box 7403, Clinton, Iowa 52736-7403.